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Kidney bean and corn chili sin carne with brown rice

An everyday dish for 2, ready in 40 minutes, around $1.57 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $1.57a serving
735kcalper serving
28gof protein
VegetarianIn season in OctoberFreezes well
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Kidney bean and corn chili sin carne with brown rice, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

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  1. Start the brown rice

    Put the 200 g of brown rice in the saucepan with about 400 ml of water and a pinch of salt. Bring to a boil, then cover and cook over low heat.

    Tip · Don't lift the lid while the rice cooks, and if there's water left at the end, drain it before serving.

  2. Prep the veggies

    Peel and slice the onion, and mince the garlic clove. Seed the red bell pepper and cut it into small cubes.

  3. Drain the cans

    Open the cans of kidney beans and corn, then drain them in the colander. Rinse the beans under clean water.

  4. Cook the onion and bell pepper

    Heat 0.5 tbsp of olive oil in the skillet over medium heat. Add the onion and bell pepper and cook, stirring.

  5. Add the garlic and spices

    Add the garlic, 0.5 tsp of paprika and 0.5 tsp of cumin. Stir for 1 minute to wake up the flavors without burning the garlic.

  6. Add the tomatoes and beans

    Pour in the peeled tomatoes and crush them with the spoon. Add the drained kidney beans and corn, then season with salt and pepper.

  7. Let the chili simmer

    Let it simmer over low heat, uncovered, stirring now and then. If it sticks, add a small glass of water.

    Tip · Mash a few kidney beans against the side of the skillet to thicken the sauce naturally.

  8. Check and plate

    Taste the chili and adjust the salt and pepper. Split the drained brown rice between two plates and spoon the chili over the top.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 735 kcal. 66% comes from carbs, 15% from protein and 12% from fat.

121 gCarbs
28 gProtein
10 gFat
Per serving (the dish for 2, divided by 2)
Energy735 kcal
Protein27.7 g
Carbs120.6 g
of which sugars9.7 g
Fat10.1 g
of which saturated fat2.2 g
Fiber25.5 g
Salt1.9 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.57 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.14for 2 people
≈ $1.57a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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